Tangerine-Soy Glazed Sea Bass

Tonight we switched it up a bit and went Asian. I made a Tangerine-Soy Glazed Chilean Sea Bass with Tangerine-Soy Shrimp, Ginger-Garlic Bok Choy and Sushi Rice.

Everything came out great. This is not the simplest dish of all time, but well worth the effort.


Marinade: Juice of 3 tangerines, Juice of 1/2 lemon, 1/4 cup honey, 1/4 cup soy sauce, 1 teaspoon fresh grated ginger, 1 clove minced garlic.

Reserve 1/2 of marinade. Place Sea Bass Filets (skin on) in the marinade for 1 hour. Heat 2 parts olive oil, one part vegetable oil in pan. Just before reaching smoking point, sear fish skin-side down for 3-4 minutes. Flip and sear for 2 minutes. Finish with remaining marinade in pan. Move to finish cooking under tin foil.

While fish is cooling, heat 2 cloves of minced garlic in olive oil in wok over high heat (careful not to burn garlic, will only take a few seconds). Toss shrimp with other have of marinade (add extra fresh ginger to taste). Cook shrimp 2-3 minutes until pink.

Bok Choy: Remove shrimp from wok and add bok choy with minced garlic and olive oil to taste. Heat 3-4 minutes.

Sushi Rice: I cook my sushi rice in the rice cooker, which works fine for our purposes. The proportions below can be adjusted to taste. 2 cups short grain white rice, 3 cups water, 1/2 cup rice vinegar, 1/4 cup sugar, 1 teaspoon lemon juice, salt to taste. Some people add oil, I do not find it necessary.


Carrot Fennel Soup and Blood Orange-Avocado Salad

Tonight we made an awesome soup. We looked at a bunch of different recipes for carrot soup, but eventually kind of did our own thing for this carrot and fennel soup. I have listed my recipe below in case anyone would like to try making it on their own.

We also made a fresh blood orange and avocado salad over a bed of spring greens tossed in a balsamic vinaigrette.

Kathleen and Ben’s Carrot Fennel Soup

Ingredients: 8 large carrots peeled and sliced, 1 fennel bulb (rough chop), 1/2 large onion (rough chop), 2 teaspoons grated ginger (dry is fine), 2 tablespoons honey, 2 teaspoons fresh rosemary (finely chopped), 1/2 cup heavy cream, 1 1/2 cups 2% milk, 30 oz Chicken Broth,  butter, salt and pepper.

Steps: In a large pot sweat onions until tender. Also, sweat 1/2 of the fennel with onions. When tender, add carrots, remaining raw fennel, ginger, chicken broth. Cover and cook over medium heat approximately 40 minutes (check carrots for tenderness). Let cool 20 minutes. Blend all ingredients in large blender (in batches if necessary). Drizzle in honey while blending. Return to pot over low heat. Add cream, milk, rosemary and salt and pepper to taste. Bring up to temperature over low heat (approximately 15 minutes). This should serve 4. YUMMM!


Asian Chicken Salad with Roasted Beet Snacks

Sunday we made an Asian Chicken Salad with roasted chicken, butter lettuce, granny smith apples, green onions and carrots. We tossed it with a sesame-ginger vinaigrette.

I also roasted some local beets and was just messing around with combinations when I serendipitously created a delicious new snack. First, I combined the beets with feta (a classic combination), then I noticed we had sesame crackers leftover from out St. Patrick’s Day party. I placed the beets and feta on the cracker. I finished the snacks with a drop of balsamic. Sooooo good. The beets worked like a meat. We loved them. I will probably make these for hors d’oeuvres for parties in the future.

Newest Garden of Eden Shipment

Saturday we picked up our Garden of Eden CSA shipment. This week the haul included:

Vegetables: Fennel, Collard Greens, Bok Choy, Spring Mix, Spinach, Green Onions

Fruits: Blood Oranges, Strawberries, Cherimoya and Tangerines.

St. Patrick’s Day Feast

St. Patrick’s Day Feast! Saturday we had 10 of our friends over for a traditional Irish Meal (okay…there were some not-so-traditional parts too)!

For starters we had a couple of Irish Cheeses (Cahill Porter – an aged Irish Cheddar marbled with Porter; and Cashel Blue Cheese) and a nice French Camembert.

For Dinner, we had homemade Corned Beef with sides of Braised Cabbage and Boiled Rosemary Potatoes and Carrots.

For Dessert, Kathleen made Guinness Cupcakes with Baileys Frosting (No Joke!). They were spectacular.

Of course, we washed all of this down with a couple Guinness, Harp, and Smithwicks.

Rosemary Turkey with Sauteed Kale

A simple, healthy meal at home. We made rosemary ground turkey with sauteed kale and mushrooms and a baked sweet potato. 

Kathleen’s Post Half Marathon Meal

Kathleen kicked butt in the San Diego Half Marathon Sunday! She finished in an incredible 2:03!

For her post-half-marathon dinner I made her grilled ribeye steak with a parsnip puree and a roasted golden beet and feta cheese salad. Yummm.